Summer “Fruit” Salad


Chef: Malintha Custer


  • 2-3 Green Onions chopped
  • 1 pint Cherry Tomatoes
  • 1 pint cored & halved Strawberries 
  • 1 tsp chopped Basil
  • Olive Oil  
  • Juice of 1 Lemon
  • 1 tbsp Apple Cider Vinegar
  • (Himalayan) Salt to Taste
  • ¼ cup Mill Gap Farms Organic Maple Syrup
  • Optional-Mint for Garnish


Mix all ingredients in a bowl. Serve cold and garnish with mint if desired. 

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